Omnivore has questions about tofu
I am developing a growing affection for tofu. I especially like the kind of tofu you get in Japanese restaurants, agedashi or in teriyaki. It seems like it's softer than store bought tofu I've tried but still somewhat firm. Is this something you can buy in a store or is it the sort of thing that you leave to a Japanese restaurant to do well? Is it easy to prepare in this fashion? It seems like they use a light breading and that's it, but probably it's much more complicated than that. Any advice or direction you can give would be very much appreciated. I shop at the Park Slope Food Coop and I think they have a decent tofu selection, so if there are certain brands or textures that I should be going for (or if there is a Japanese grocery store in Brooklyn or Manhattan that sells good stuff), I'd welcome the suggestions.